Scraps Saved and Mixed into Savory Quiche Recipe

Since the holiday season is almost upon us, so is home visit season—and what does one do when friends are coming over, but there’s not much to eat around the house, except for some random leftover veggies? Well, in such a case, one takes a pointer from PBS chef Marc Matsumoto and whips up a fancy French cuisine classic: the quiche. Fret not. Just because the dish is both ‘fancy’ and ‘French,’ this doesn’t make it anymore complicated than opening up your vegetable and deli fridge drawers and tossing any and all leftovers into the mix. Literally anything goes, from peas and mushrooms to sausage, turkey ham or bacon. One of the awesome things about quiche is that the pie-like pâte brisé dough and cheese combo will taste and feel different texture-wise depending on how and when you eat it. Fresh out of the oven it’s lighter and more soufflé-like, whereas left to cool or eaten the next day for brunch, it will be rich and custard-y, as the ingredients will have had time to blend and settle.

For the recipe, you can either buy the puff pastry dough or make your own. Place it in a spring form pan, lightly coated with a non-stick substance (spray oil or butter), then add the main ingredients. Leeks and bacon are a great combo, as are aubergines with tomatoes and basil—but you can play around with this stage of the preparation and find the best combo for your taste buds. The composition will be covered with a mix of four to six eggs, lightly beaten together with cream and some savory cheese. Bake the whole thing for about 40 minutes or until the middle of the pie has settled and will not jiggle when shaken. Allow it to cool off on a wire rack… and enjoy! You’ve just saved up on some useful ingredients and prepared a meal that will surely impress any visitors and family.

(Source: PBS.org)